Preheat the oven to 375°F and lightly grease or line 16 muffin cups with paper liners.

In a medium-size bowl, combine the sugar, olive oil, nondairy milk, and yogurt. In a large bowl, combine the salt, baking powder, brown rice flour, sorghum flour, potato starch, and xanthan gum. Fold in the chopped strawberries and stir to coat with the flour mixture. Gradually stir in the wet ingredients until well combined.

Fill the muffin cups with about 1/3 cup batter and bake for 22 to 25 minutes or until lightly golden brown on top. Allow to cool for 15 minutes before serving.

Visit Allyson Kramer at Manifest Vegan— a great site featuring lots of gluten-free vegan recipes.

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